Saturday, February 1, 2014
Florentine T-bone Steak (Bistecca alla Fiorentina)
A favorite of Tuscan cuisine, Bistecca alla Fiorentina consists of a thickly cut and very large T-bone steak grilled over a wood or charcoal fire traditionally served very rare.
As early recipe dictates Bistecca alla Fiorentina must be: 1-1.5 kg; 5-6 cm thick; 3-5 min grilling per side (flipping it only once) and 5-7 min vertically standing on its bone so as to make the blood drain out.
Few months ago, when i heard In Shanghai some Chinese friends went to a small village near Florence to enjoy the famous Florentine Steak, I told myself it is a time I must go and see it with my own eyes. It is a very carnivore meal, lots of rare meat, not for everyone, thus I begged my father to accompany in this journey to the best known butcher in Chianti area: Macelleria Cecchini (self labeled “Macelleria con Cucina” = “Butcher Shop with Kitchen”). [Read More…]